Thursday, 30 November 2017 18:10

“Boont? Bundt…Boont?”

Written by John Reardon
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Hello my Foodie Friends. With our new location of 33 Railroad Place in Saratoga Springs, next door to the Bow Tie Criterion Cinemas, I find myself reflecting on my favorite movies. Among my choice films is “My Big Fat Greek Wedding” that also has one my favorite movie scenes. The classic scene from the movie is when Maria Portokales receives a bundt cake from the mother of her future son-in-law.  Being cordial yet trying to understand what she is receiving, Maria glances at her daughter Toula, that elicits a back and forth dialog; “Boont? Bundt…Boont? Bundt. BOONT? BUNDT.....OH, IT’S A CAKE! There’s a hole in this cake!” 

Bundt cakes are a very delicious gift to give when going to see family or a friend. The bundt cake became popular in the 50’s and 60’s.  The bundt pan has become America’s best selling cake pan (according to Nordic Ware) to create a no-fuss cake. It is a perfect cake to serve a crowd and easy to slice. 

Bundt cake pans are cake pans that are usually 10” – 12” in diameter and are 5” deep with a hole in the center.  This ensures that deep cakes can bake evenly.  They usually have fluted or ridged designs to make your cake look impressive. Bundt pans were derived from ceramic German Kugelhopf pans, which bake tall, round and (usually) yeasted sweet breads or cakes. The cast aluminum version was trademarked in 1950 by the founder of NordicWare, the largest and certainly most well known maker of bundt-shaped pans. The pans were not popular with bakers at first, but after the Tunnel of Fudge cake – which was baked in a bundt pan -won 2nd in the 1966 Pillsbury Bake-Off, sales of the pan took off and it is now one of the best selling pans in North America, with over 60 million sold. It is easy to see why, because the cakes are very stylish and, unlike layered cakes, look impressive without needing a drop of frosting. Plus, the NordicWare Bundt pans are made in the U.S.A. There are tens of thousands of recipes out there calling for bundt pans, and you won’t find another pan that can do the job as well.

There are many other uses for bundt pans.  You can bake any cake, meatloaf (fill center with mashed potatoes), various breads including Monkey bread or garlic bread, and jello!  At Compliments to the Chef, we have a large assortment of NordicWare cast aluminum bundt pans in all sizes and shapes. 

No matter how many things you have on your plate, don’t let your to-do list keep you from enjoying the company of friends and family this holiday season. Next time you go to visit a friend or a “future family member” bring a bundt cake. Be patient if they do not totally understand what it is.  Have fun with it and enjoy!!  Remember; “Life Happens in the Kitchen”. Stop by Compliments to the Chef for your holiday culinary needs.

As part of our Grand Opening events; we are hosting our first Annual Wusthof Day on Friday, December 8 from 11:00 a.m. to 2:00 p.m. with a special representative from Wushof-Trident of American, Inc.  From 11:00 a.m. to 12:00 noon will be knife sharpening.  Stop by with one knife for free sharpening. Then from 12:00 noon to 2:00 p.m. will be a knife skills clinic and product demonstration and trial. Come and test drive Wusthof products with fun giveaways.

 Take Care, 

             John and Paula

 

Here is a delicious recipe from Nordic Ware to create a fabulous bundt cake:

Chocolate Beet Cake

• Prep Time: 15 minutes 

• Bake Time: 45 minutes 

• Serves: 12-14

INGREDIENTS:

• 2/3 cup chocolate morsels

• 1 cup butter

• 1 ½ cups brown sugar, packed

• 3 eggs

• 2 cups pureed beets

• 1 teaspoon vanilla

• 2 cups flour

• 2 teaspoons baking soda

• ½ teaspoon salt

INSTRUCTIONS:

1. Preheat oven to 375° degrees. Spray or grease pan. 

2. Melt together chocolate and ¼ cup of butter. 

3. Cream together remaining butter and brown sugar.
    Beat in eggs one at a time. 

4. In another bowl combine flour, baking soda and salt. 

5. Slowly add dry ingredients to butter, sugar and egg
    mixture. Mix in chocolate, beets and vanilla.
     Blend thoroughly. 

6. Pour into prepared pan. Tap gently on countertop to 
    remove air bubbles.

7. Bake for 45-55 minutes. Remove from oven when
     toothpick  inserted into densest part of cake comes
     out clean. Let cool on rack for 10 minutes before
     turning out cake. 

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